This cheese-stuffed burger combines juicy ground beef with melted American cheese inside, topped with a sweet and spicy jalapeño bacon jam and creamy cilantro aioli. The contrast of the caramelized bacon jam and cooling aioli makes this a standout grilled burger.
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First, make the jalapeño bacon jam. In a saucepan over medium heat, cook the diced bacon until crispy and the fat has rendered.
Add the diced jalapeño and onion to the pan and cook until softened. Then add the minced garlic, maple syrup, apple cider vinegar, and brown sugar.
Stir to combine and let the mixture simmer for about 30 minutes until it thickens into a jam. Set aside.
While the jam simmers, prepare the burger patties. In a large bowl, combine the ground beef, egg, Worcestershire sauce, and 2 cloves of minced garlic. Mix gently with your hands until just combined.
To create the cheese stuffing, fold 2 slices of American cheese into a small, thick square.
Take a portion of the ground beef mixture and flatten it. Place the folded cheese in the center, then top with another flattened portion of beef. Pinch the edges to seal the cheese inside and form a thick patty. Repeat to make 3 patties.
Place the formed patties on a parchment-lined baking sheet and chill in the fridge for 20 minutes to help them hold their shape.
While the patties chill, make the spicy aioli. In a small bowl, combine mayonnaise, grated garlic, hot sauce, prepared horseradish, and chopped cilantro. Stir well and set aside.
Remove patties from the fridge and season generously on both sides with burger seasoning.
Preheat your grill to medium-high heat. Grill the patties to your desired doneness.
During the last 2 minutes of cooking, place a slice of American cheese on top of each patty to melt. Toast the burger buns on the grill as well.
Assemble the burgers. Spread the spicy aioli on both toasted buns. On the bottom bun, add arugula, the cheeseburger patty, and a generous spoonful of jalapeño bacon jam. Place the top bun on and serve.
Store cooked burgers in an airtight container for up to 3 days; reheat in a 350°F oven for 5 minutes. Jalapeño bacon jam keeps refrigerated for up to 5 days. Patties can be assembled and frozen up to 1 month before grilling.
grill or grill pan · meat thermometer
Divide the ground beef into two thin patties, place cheese on one, top with the second patty, and pinch the edges firmly to seal. Chill for 15 minutes before grilling to help the cheese stay contained.
Yes. Make it up to 3 days ahead and store in an airtight container in the refrigerator. Reheat gently before serving or serve cold.
Ground beef should reach an internal temperature of 160°F (71°C). Use a meat thermometer inserted into the thickest part of the patty to verify.
Yes. Cheddar, pepper jack, or Swiss work well. American cheese melts most uniformly, but any melting cheese will work.
Moderately spicy with sweetness from maple syrup and brown sugar balancing the heat. Remove jalapeño seeds for less heat, or use fewer jalapeños if heat-sensitive.
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